Have you ever had Pittsburgh Potatoes? Did you ever even hear about them? I’m starting to realize that Pittsburgh has a lot of foods and traditions that cannot be found in other parts of the country. We really have unique foods that are simple comfort foods.
Pittsburgh potatoes are made just like macaroni and cheese using a béchamel sauce and lots of cheddar cheese. Then, some cooked potatoes and pimentos are added in. They need to be made ahead and refrigerated before baking so that the cheese sauce melds into the potatoes. This dish is creamy, cheesy, slightly smokey, and crunchy on top. I have adapted the recipe to meet our tastes. For example, I use lank bread crumbs on the top to make a crispy crust. I like to serve these with pork. But really, you could probably just eat them with a big, leafy salad.
Prep Time: 30 minutes
Cook Time: 30-45 minutes
Keywords: bake side cheese potato
Ingredients (6-8 servings)
- 4 cups of potatoes, cubed
- 1 small onion, diced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- pinch nutmeg
- pinch smoked paprika
- 2 cup milk
- 2 cups grated cheddar cheese (I like Stelvo)
- 1 jar pimentos, drained
- 1/2 cup grated cheese
- panko breadcrumbs
Boil the potatoes in salted water until tender but not soft. Drain.
Cook onion in a medium skillet until tender in about the oil on medium heat. Whisk in the flour, nutmeg, salt, pepper, and paprika and cook for about 1 minute. Slowly whisk in the milk. Continue to cook until thickened. Whisk in the cheese a handful at a time. Turn off the heat and add the potatoes and pimentos.
Pour into a greased baking dish. Top with grated cheese and bread crumbs. Refrigerate for 30 minutes to overnight.
Bake at 400 for 30-45 minutes or until brown and bubbly.